If you’ve ever dreamed of combining the warm, gooey goodness of cinnamon rolls with the rich, creamy texture of cheesecake, then you’re in for a real treat with this Cinnamon Roll Cheesecake Recipe. This indulgent dessert captures the best of both worlds, offering swirls of cinnamon-sugar magic baked into a luscious cheesecake that’s perfect for any occasion. The crackly cinnamon swirl paired with the smooth, velvety filling and a delightful glaze on top makes it utterly irresistible and a guaranteed crowd-pleaser. Let me show you how effortless it is to bring this showstopper dessert to your kitchen!
Ingredients You’ll Need
These ingredients are simple pantry staples, each playing a crucial role to build the perfect balance of flavors, textures, and colors in your Cinnamon Roll Cheesecake Recipe. From the crispy crust to the creamy filling and luscious cinnamon swirls, every element brings something special to the table.
- Graham cracker crumbs (2 cups): Provides a crunchy, buttery base that forms the perfect crust foundation.
- Melted butter (1/2 cup): Binds the crust together, adding richness and moisture.
- Granulated sugar (1/4 cup for crust, plus 1 cup for filling): Adds sweetness to balance the tang of cream cheese and sour cream.
- Unsalted butter (1/3 cup melted): Essential for that rich cinnamon swirl that melds beautifully into the cheesecake layers.
- Light brown sugar (1/2 cup): Gives the cinnamon swirl a deep molasses flavor and moist texture.
- Ground cinnamon (1 tbsp): The star spice for that warm, comforting aroma and taste.
- All-purpose flour (1 tbsp): Helps the cinnamon swirl hold its shape and integrate seamlessly into the filling.
- Cream cheese (3 packages, 8 oz each, softened): The heart of the cheesecake, providing a creamy and smooth base.
- Sour cream (1/2 cup): Adds tanginess and a silky texture to the cheesecake.
- Large eggs (3): Bind ingredients together and give structure.
- Vanilla extract (1 tsp + 1/4 tsp for glaze): Enhances flavor depth and aroma.
- Powdered sugar (1/2 cup): The sweet perfection for the glaze finishing touch.
- Milk (1 to 2 tbsp for glaze): Adjusts the glaze consistency for easy drizzling.
How to Make Cinnamon Roll Cheesecake Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan lightly to ensure easy removal later. Mix graham cracker crumbs, melted butter, and granulated sugar until the texture resembles wet sand. Press this mixture evenly into the bottom of your pan to create the sturdy base. Bake it for 10 minutes to set the crust while you prepare the rest of the ingredients, then let it cool completely; this helps avoid sogginess and keeps the crust crisp.
Step 2: Make the cinnamon swirl
While the crust cools, whisk together the melted unsalted butter, light brown sugar, ground cinnamon, and flour in a small bowl until smooth. This mixture will create the beautifully defined cinnamon ribbons you see in cinnamon rolls, but baked into this cheesecake. Set it aside so the flavors can meld as you prepare the filling.
Step 3: Prepare the cheesecake filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until perfectly smooth and free of lumps—this ensures a creamy cheesecake. Then, blend in the sour cream, eggs one at a time, and vanilla extract, mixing just enough to combine everything consistently without over-beating, which can cause cracks during baking.
Step 4: Layer and swirl
Pour half of the cheesecake filling over your cooled crust, smoothing it out with a spatula. Drizzle half of your cinnamon swirl mixture in drops across the surface, then gently swirl through the batter using a knife or skewer. Repeat the process with the remaining cheesecake batter and cinnamon swirl, creating a visual feast of marbled cinnamon ribbons that will impress everyone.
Step 5: Bake and chill
Place your springform pan in the oven and bake for 50 to 60 minutes, or until the cheesecake’s center is just set with a slight jiggle. To help prevent cracks and promote a creamy texture, turn off the oven when done, slightly open the door, and let the cheesecake rest inside for one hour. This slow cooling is key! Finally, chill your cheesecake in the refrigerator for at least 4 hours or overnight to let the flavors develop and the texture firm up perfectly.
Step 6: Prepare and add the glaze
Mix powdered sugar, milk, and vanilla extract in a small bowl until you reach a smooth, drizzle-friendly consistency. Pour this glaze artfully over the chilled cheesecake just before serving, adding a sweet, tangy finishing touch that beautifully complements the cinnamon and cream cheese flavors.
How to Serve Cinnamon Roll Cheesecake Recipe
Garnishes
A lightly dusted sprinkle of cinnamon or a few cinnamon sticks alongside the slices can enhance the presentation and flavor continuity. Fresh whipped cream or a scoop of vanilla ice cream are fabulous companions that bring out the richness of the cheesecake while balancing its sweetness.
Side Dishes
Serve this Cinnamon Roll Cheesecake Recipe with fresh fruit like sliced apples or pears for a refreshing contrast. A warm cup of coffee, chai tea, or a cozy latte pairs beautifully, making each bite feel like a warm hug in dessert form.
Creative Ways to Present
Try cutting the cheesecake into small squares or mini servings for a party, or layer it with a fruit compote in glass parfaits for a stunning visual effect. You can also add a drizzle of caramel or maple syrup atop the glaze to add extra depth and sweetness for special occasions.
Make Ahead and Storage
Storing Leftovers
Keep leftovers tightly covered with plastic wrap or stored in an airtight container in the refrigerator to maintain its creamy texture and fresh flavors. Properly stored, your cheesecake will stay delicious for up to 4 days.
Freezing
If you want to enjoy this Cinnamon Roll Cheesecake Recipe later, freezing works wonderfully. Wrap the whole cheesecake or individual slices tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge for the best texture.
Reheating
Since this is a chilled dessert, it’s best served cold or at room temperature. If you prefer, let slices sit out for about 20 minutes before eating to soften slightly, but avoid microwaving as it can ruin the creamy texture and cause the glaze to melt undesirably.
FAQs
Can I use a different crust for the Cinnamon Roll Cheesecake Recipe?
Absolutely! Crushed cinnamon cookies or gingersnap cookies make a great alternative crust that adds even more spice and complements the cinnamon swirl beautifully.
How do I prevent cracks in my cheesecake?
To avoid cracks, bake the cheesecake gently and avoid overmixing the batter. Using a water bath can help maintain even heat and moisture, and letting the cake cool slowly with the oven door ajar prevents sudden temperature shocks.
Can I make this recipe dairy-free or vegan?
This version relies heavily on cream cheese and sour cream, but you can experiment with dairy-free cream cheese and sour cream substitutes. Vegan eggs replacers can be used, though texture and flavor may vary slightly.
Is it necessary to chill the cheesecake overnight?
Chilling overnight is highly recommended as it allows the flavors to fully develop and the texture to firm up, making slicing and serving much easier.
What’s the best way to serve leftover cheesecake?
Leftover cheesecake tastes fantastic on its own or paired with fresh fruit or a dollop of whipped cream. Just bring slices to room temperature for the best mouthfeel.
Final Thoughts
This Cinnamon Roll Cheesecake Recipe is truly one of those desserts that feels like a warm hug from the inside out. With its comforting swirls of cinnamon sugar, rich cream cheese filling, and a sweet glaze to top it all off, it’s a showstopper you’ll want to share (or maybe keep all to yourself). Whether for a holiday celebration or a cozy weekend treat, I can’t wait for you to try this and fall in love just like I did!
Print
Cinnamon Roll Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon rolls. Featuring a buttery graham cracker crust, a luscious cinnamon swirl baked into the smooth cheesecake filling, and a sweet vanilla glaze on top, this dessert is perfect for special occasions or holiday celebrations.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
For the Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 325°F and lightly grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool while preparing the other components.
- Make the Cinnamon Swirl: In a separate bowl, mix together the melted unsalted butter, light brown sugar, ground cinnamon, and all-purpose flour until smooth and well combined. Set this mixture aside to be used later for swirling into the cheesecake batter.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. Add in the sour cream, eggs, and vanilla extract, mixing just until fully combined to avoid overbeating.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Drizzle half of the cinnamon swirl mixture evenly over the batter. Using a knife or skewer, gently swirl the cinnamon mixture into the batter to create a marbled effect. Pour the remaining cheesecake batter on top and repeat the drizzling and swirling process with the rest of the cinnamon mixture.
- Bake the Cheesecake: Place the assembled cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Once baking is complete, turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually, which helps prevent cracking.
- Chill the Cheesecake: After the cheesecake has cooled in the oven, remove it and refrigerate for at least 4 hours or preferably overnight to allow it to set fully and develop flavor.
- Prepare the Glaze and Serve: Before serving, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle this glaze over the top of the chilled cheesecake slices. Slice and serve chilled for the best texture and taste.
Notes
- Substitute the graham cracker crust with crushed cinnamon cookies for an extra spicy twist.
- To prevent cracks in the cheesecake, consider baking it in a water bath and avoid overmixing the batter.
- Ensure cream cheese is softened for a smoother filling without lumps.
- Using a springform pan makes it easier to remove the cheesecake without damage.
